Tahini & Lemon Asparangurs Soup
How to Make the Tahini and Lemon Asparangurs Soup: Heat a large soup pot over medium heat. Once hot, add the olive oil and onion, stir and cook for 2-3...
https://www.chefspencil.com
First Course
Chef’s Pencil professionals understand the importance of first impressions – that’s why they have top quality first courses to WOW your guests!
Blueberries & Beetroot Pancakes
How to Make the Blueberries & Beetroot Pancakes: Mix all dry ingredients, except fruit powders until well combined. Then add blackberry and blueberry powders, stir it well. Mix all liquid...
Herb & Parmezan Bread
How to Make the Herb & Parmezan Bread: In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, 3 1/2 cups flour, and salt. Using the dough...
Vegan Moussaka with Eggplant, Tofu and Vegan Bechamel
I use tofu to make the ragù layer, but you can also use vegan mince, soy flakes (textured soy protein) or red lentils. How to Make the Vegan Moussaka: Preheat...
Octopus, Miso and Vietnamese Bao
How to Make the Octopus: Make a court bouillon with water, carrot, onion, lemon, white wine, herbs. Slowly bake the octopus in the court bouillon for 20-40 minutes (depending on...
Russian Flatbread with Unagi and Cheese
You want an easy and delicious dish?! I’ve got something for you! But you’ll have to use a little bit of fire! How to make Flat bread (we call it “tetyorka”): Mix...
Prawns and Chickpeas Fettuccine
This delicious recipe was submitted by Francesco Acquaviva, Head Chef at Social by Heinz Beck, an fantastic restaurant at the Waldorf Astoria in Dubai. How to Make the Pasta Dough:...
Cashew macaron, Caviar, Homemade Labnah Cheese, Volcanic Sepia “Ash”
This is a delicious savory macarons dish provided by Kostas Magoulas, a Chef’s Pencil Chef of the Week. Check out our interview with Kostas to learn more about his career...
Romanian Lamb Haggis (Drob the Miel)
An Easter meal is not the same if it does not contain drob, a traditional Romanian food which is usually prepared only during the Easter holidays, although it is suitable...
Romanian Tripe Soup
Of oriental origin, tripe soup is a favorite in Romanian cuisine. Not at all complicated to make, tripe soup has a delicious taste and its preparation is based on a...
Romanian Beef Salad (Salata de Boeuf)
Beef (boeuf) salad is indispensable on the Romanian holiday table, especially during Easter and Christmas. Romanians follow several recipes for beef salad, and we have compiled a selection of the...
Sardines Tartar
How to Make Sardines Tartar: Clean well the sardines,and take off the skin and bones. Cut the sardines meat with a well sharpened knife and put all the ingridients in....
